Sunday, 17 December 2017

Easy Eggplant Chutney-Recipe

A recipe typical to Kashmir and especially my home. I tried to find common Kashmiri food recipes around the web but unfortunately didn't find much. Though not an expert in cooking i decided that i will post some common and easy everyday foods along with other delicacies in my blog. So, here is one such recipe - Eggplant chutney.

Eggplants are much loved by everyone in my homeland and it is eaten both fresh and dried. However, In our recipe we have used freshly picked eggplants.


1. 6-8 medium sized eggplants.
2. Vegetable oil, 1 Tablespoon.
3. Salt to taste.
4. Red chilli powder, to taste.
5. Turmeric, 1.5 teaspoon.
6. Ginger Garlic paste, 1 teaspoon.
7. Fennel powder, half teaspoon.
8. 1 Egg.


1. Sprinkle half a teaspoon of salt over the chopped eggplants and let it sit for 30 - 45 minutes. 

2. Drain the water and wash them. Put them in a frying pan along with oil, salt and ginger garlic paste.
3. Cook till all the water that the vegetable gives out is absorbed.
4. Add all the remaining spices and cook.
5. If it gets too dry, add some water and let it cook.
6. Add 1 egg and mix it thoroughly.

7. Cook for few more minutes.
8. Serve with rice of roti.

9. Enjoy.


  1. Hi!
    I was just looking for this recipe! My husband is from Srinagar and his mom makes this.

    1. Hey!
      That's great. Have read your blog and about you. Its interesting and inspiring.
      I hope to see you make some in your style tho. :)